Note: This recipe has evolved with time. The base is
Craig's Sauce below, but with less mustard. After rave reviews and requests for the recipe from
our recent family BBQ, it is finally FINAL. . . except for one minor change: lots of coarsely ground coriander. Really makes
a difference!

1. Saute onions lightly in 1-2 Tbsp oil.
2. Mix remaining ingredients in and simmer for an hour or more. The longer the sauce cooks, the better it
tastes. Add water and ketchup as needed to make a slightly liquidey sauce. We prefer our sauce poured
over the sandwich, but shredded meat can be added at the end of cooking if preferred.

2. Craig's

Note: This recipe is taken from notes at a cooking demo at the 1997 Smithsonion Folk
Festival.
The theme of the festival was Cajun culture and the cook was from Duvall, Arkansas. He
uses
the sauce for a ham roast, but he said it could be used with meat or fish. (The editor
suggests reducing the mustard by at least 75% for meat or fish.) His wife started the
tradition of adding the peels and vegetable cores.

Cook 7 hours for a large ham. 155 F (Note taking breaks down here! This could be the
internal temperature of the ham, or it could be the oven roasting temperature.) Turn every
1/2
hour. Wait till 1/4 done till basting ham.

3. Justin's

Note: Adapted from Justin Wilson's "Outdoor Cooking With Inside Help."
These proportions may need some massaging. BBQ au Justin' uses red wine and steak sauce.
Only one of his recipes called for liquid smoke. 'Comforting BBQ' uses Southern Comfort
Liquor and is "mighty fine for soppin."

1. In a large skillet, saute onions, celery, bell pepper and parsley in till onions are
clear or
tender.
2. Add garlic and cook a little longer.
3. Add remaining ingredients and salt to taste.
4. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored
in the refrigerator for several weeks.